Olive Garden Salad Dressing

1/2 cup distilled white vinegar
1 tsp. lemon juice
2 Tbls. beaten egg (see Notes, below)
1/3 cup water
1/3 cup vegetable oil
1/4 cup corn syrup
3 Tbls. grated Romano cheese
2 Tbls. dry, unflavored pectin (see Notes, below)
1 1/4 tsp. salt
1/2 tsp. minced garlic
1/4 tsp. dried parsley
1 pinch dried oregano
1 pinch red pepper flakes

-Pour the vinegar, lemon juice, and egg into a blender; blend for 10 seconds, then allow to rest for 10 minutes.
-Add remaining ingredients to blender and blend on low speed for 30 seconds.
-Chill at least 1 hour before serving, the longer the better.

Notes:
*Mixing the raw egg with vinegar and lemon juice will kill any Salmonella present.

*Pectin can be found in most supermarkets near the Jell-O® or with the Mason® jars (they use it to make Jam's and Jellies)

I used to have a recipe that tasted like the real thing, but I haven't been able to find it in years. So this is the next closest recipe we have. If you use the dressing right after it's made, it doesn't taste quite right. It has a sweet taste. But if you make this the night before it's A LOT better. Worth the wait if you ask me!

Curried Chicken Salad Recipe

1/2 cup mayo
1/2 cup plain yogurt
1/2 tsp curry powder
1/4 tsp salt
3 cups cooked diced chicken
1 1/2 cups seedless grapes, cut in half
3/4 cup celery, sliced
1/3 cup green onions w/tops, thinly sliced
2 Granny Smith apples (if you like a sour zing), or 2 red apples (go on and pick your favorite)
1/3 cup pecans or cashew halves,
Croissants (the best are from costco or sams club)

In small bowl, blend mayo, yogurt, curry powder and salt; set aside.Dice chicken and cut grapes. Core and slice apples, cut into small pieces. Chop pecans or half cashews. Combine chicken, grapes, celery, green onions, apples and nuts in large bowl. Add mayo mixture; mix lightly. Cover and refrigerate at least 1 hour or overnight. Cut croissant in half and fill with salad mixture. Or you can serve it on a bed of lettuce.

Oh my goodness how I love this recipe! Unfortunately we ate them so fast we forgot to take a picture. This is a fantastic dish to serve at a summer picnic or a wedding/baby shower. Even my kids can't get enough.

California Pizza Kitchen's BBQ Chicken Salad

Recipe from Recipe Zaar

FRIED TORTILLA STRIPS (We actually just used crushed corn chips on top to save a step)
vegetable oil, for deep-frying
12 corn tortillas, cut 1/4-inch strips

GARDEN HERB RANCH DRESSING
1/2 teaspoon dry mustard
1/4 teaspoon cold water
3/4 cup mayonnaise
1 cup buttermilk
8 tablespoons sour cream
1/2 tablespoon apple cider vinegar
1/2 tablespoon thinly-sliced scallion top, and whites
2 teaspoons minced garlic
2 teaspoons minced fresh Italian parsley
1/2 teaspoon worcestershire sauce
1 teaspoon minced fresh dill
1/4 teaspoon minced dried oregano
1/2 teaspoon fresh ground black pepper
1/4 teaspoon minced fresh basil

GRILLED GARLIC BBQ CHICKEN
1/2 tablespoon olive oil
1/2 tablespoon minced garlic
2 teaspoons soy sauce
2 teaspoons salt
4 boneless skinless chicken breasts (5 oz ea)
1/4 cup good-quality sweet-&-spicy barbecue sauce
SALAD
1/2 head iceberg lettuce (cored, rinsed and dried and cut into thin 1/8" strips)
1/2 head romaine lettuce leaf (separated, trimmed, rinsed, dried, and cut thin strips)
12 large fresh basil leaves, cut 1/8-inch strips
1 lb jicama, cut 1/4-inch by 1/4-inch by 3/4-inch strips (We didn't have on hand so we didn't use it this time)
2 cups shredded monterey jack cheese
1 cup canned black bean, rinsed drained
1 cup canned sweet white corn kernels, drained
3 tablespoons chopped fresh cilantro
2 lbs fresh ripe tomatoes, cut into 1/2-inch dices
1/2 cup good-quality sweet-&-spicy barbecue sauce

Directions

1To Make the Fried Tortilla Strips: In a deep, heavy frying pan, heat several inches of vegetable oil to a temperature of 375 degrees. Working in batches if necessary to prevent overcrowding, carefully add the tortilla strips to the hot oil, submerging them with a metal skimmer or slotted spoon. Fry the tortilla strips until evenly golden, 1 to 2 minutes. Carefully lift them out with the skimmer or slotted spoon and transfer them to paper towels to drain and cool. Set aside, uncovered.

2To Make the Garden Herb Ranch Dressing: In a mixing bowl, use a fork to stir together the mustard and cold water, forming a paste. Set aside for 10 minutes. Add the remaining dressing ingredients to the bowl and, using a handheld electric mixer at low speed or a whisk, blend together just until smooth, taking care not to incorporate too much air into the dressing. Cover with plastic wrap and refrigerate.

3To Make the Grilled Garlic and BBQ Chicken: Preheat a stovetop grill or the broiler. In a mixing bowl, stir together the olive oil, garlic, soy sauce, and salt. Turn the chicken breasts in this marinade and leave to marinate at room temperature for about 15 minutes. Grill or broil the chicken breasts until cooked through, 5 to 6 minutes per side. Chill thoroughly in the refrigerator. Cut the chicken breasts into 3/4-inch cubes and, in a bowl, toss with the barbecue sauce to coat well. Cover with plastic wrap and refrigerate.

4To Make the Salad: In a large mixing bowl, toss together the lettuces, basil, jicama, Monterey Jack cheese, beans, corn, cilantro, dressing, and half of the Fried Tortilla Strips. Transfer the salads to chilled serving plates. Surround each salad with diced tomatoes and the remaining Fried Tortilla Strips. Top each salad with chunks of Grilled Garlic BBQ Chicken and drizzle the chicken with the barbecue sauce. Garnish with the scallion.

Romaine Mandarin Salad

Salad:
1 large head of romaine lettuce
1 purple onion
2 cans mandarin oranges

Dressing:
2 Tbls. orange juice concentrate
2 Tbls. Sugar
2 Tbls. Italian dressing mix
1/2 c. oil
1 Tbls. wine vinegar
1 Tbls. grated orange peel

Coated Almonds:
3 Tbls. sugar
4 oz. slivered almonds

Tear lettuce into bit size pieces, place in a large salad bowl. Slice onions and add to salad. Drain mandarin oranges and place in salad bowl. Toss gently. Cover tightly and refrigerate. Place sugar in small saucepan. Cook over medium heat; stir sugar until it liquifies or is dissolved. Add almonds and coat. Separate almonds and place on cookie sheet until dried. Mix all ingredients for dressing, mixing thoroughly. When ready to serve, top with almonds and dressing.

Sweet Spinach Salad

3 Tbls. Orange Juice Concentrate

2 Tbls. sugar

2 Tbls. cider vinegar

1 1/2 tsp. chopped onion

1/4 tsp. salt

1/2 c. vegetable oil

1 1/2 Tbls. Poppy seeds

1 pkg. (10 oz) fresh baby spinach

1 can (15 oz.) drained mandarin oranges

3/4 c. mozzarella cheese

2/3 c. sliced almonds

In a blender, combine the orange juice concentrate, sugar, vinegar, onion and salt. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Transfer to a small pitcher or bowl. Refrigerate at least 1 hour or until chilled.

On salad plates arrange the spinach, mandarin oranges, cheese and almonds. Drizzle with the dressing. Enjoy!

I love salads! What more can I say? I have never tried this dressing before, but I can tell you it WILL be in my favorite file!

You can add grilled chicken to the salad to make it a more filling meal.

Lisa's Ceasar Salad Dressing

How do you spell Ceasar anyway? Cesar, Caesar, Ceasar?

1 c. mayonnaise
1 Tbls. Lemon Juice
1 tsp. Worcestershire sauce
1 clove minced garlic
1 Tbls. half & half
1/4 tsp. salt
1/8 tsp. pepper
1/2 c. fresh grated Parmesan cheese

Mix ingredients together.

For Salad:
Romaine lettuce, fresh Parmesan, sliced olives, crumbled bacon, and croutons (homemade are best...butter bread with a little garlic salt and put in the broiler for a few minutes, then tare into small pieces)

My sister is one of those.....gourmet cooks. J-e-a-l-o-u-s! She has all kinds of good recipes!
I absolutely LOVE this recipe. I'm not usually a big fan of Cesar salad dressing, but I REALLY like this one. Enjoy!

Poppy Seed Dressing

Stir until smooth:
1 1/2 cups sugar
2 tsp. dry mustard
2 tsp. salt


Add to blender:
2/3 cup red wine vinegar
Above dry mixture
3 Tbls. Red Onion
2 cups salad oil (We use canola oil)
3 Tbls. poppy seeds

Mix well to blend. Enjoy!

We LOVE using this dressing on a variety of salads. But I mostly love it on the fruity salads!

*This makes A LOT of dressing. If it is for a small family I would half the recipe.

Strawberry Poppy Seed Salad

1 pkg. bagged spinach (can use fresh)
1 cup grated mozzarella cheese
1/2 cup bacon, cooked and crumbled
1 1/2 cups fresh sliced strawberries
1/4 red onion sliced
1/2 cup slivered almonds
3 Tbls. sugar
(mushrooms optional)

Cook almonds in sugar over low heat to caramelize. Mix lettuce, spinach, onion, and cheese together. Spread bacon, strawberries, and almonds on top. Serve with Poppy Seed Dressing. (Look for my poppy seed dressing recipe post)

Mango Chicken Salad

1 bag spring/spinach salad mix (50% Spring, 50% spinach)

1 lb. pre-cooked grilled chicken breasts (we buy the frozen grilled chicken from sams)

1 Ripe Mango

1 Red pepper

1 Cucumber

Red onion (If desired)

Add salad in serving bowl. Cut and chop Mango (skin and de-core), Red pepper, and cucumber. Add chicken on top.

Dressing

½ can canned coconut milk

2 Tbls. Sugar

Juice of 1 Lime

1 tbls. Mayonnaise

1 tbls. Corn Syrup

Mix together in blender.

Once again, another restaurant in Heber City I enjoyed eating at is a place called Genulies (which is no longer there). I got this refreshing salad. I have been craving it ever since. This is not the exact recipe. I just got it as close as I could. The dressing is my own recipe. At first it tastes a little different…but after a little bit it's pretty good. I just don't know a coconut/lime dressing recipe. So good luck!